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Huang M, Tian M, Tan C, Ying R, Ahmad M, Hao G, Liao Q. Thermal stability, antioxidant activity and bioavailability of pea protein-naringin Pickering emulsion for enhanced delivery applications. Food Res Int 2024; 188:114393. [PMID: 38823852 DOI: 10.1016/j.foodres.2024.114393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 04/09/2024] [Accepted: 04/20/2024] [Indexed: 06/03/2024]
Abstract
After successfully addressing to mitigate bitterness of naringin through construction Pickering emulsion using pea protein (PP) and naringin (NG) in our previous study, we now probed thermal stability, antioxidant efficacy, and bioavailability. FTIR analysis and UV-vis spectroscopy indicated predominant interactions between PP and NG were hydrogen and hydrophobic bonds. TGA and DSC analyses demonstrated that PP-NG complexes exhibited superior heat-resistance compared to pure PP and NG. Thermal stability assessments indicated a significant retention of NG in the PP-NG Pickering emulsion than the control NG across varied temperatures (4 °C, 25 °C, 37 °C, and 65 °C). Moreover, the antioxidant activity of PP-NG emulsion was dependent on the concentration of NG, as evidenced by DPPH and ABTS free radicals scavenging abilities, ferric reducing power, and lipid peroxidation resistance. Additionally, PP-NG Pickering emulsion exhibited substantially high bioavailability (92.01 ± 3.91%). These results suggest a promising avenue for the application of NG with improved characteristics.
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Affiliation(s)
- Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Mengwei Tian
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ruifeng Ying
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Mehraj Ahmad
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Gang Hao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Qiuhong Liao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610041, China.
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2
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Seong E, Heo H, Sang Jeong H, Lee H, Lee J. Enhancement of bioactive compounds and biological activities of Centella asiatica through ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2023; 94:106353. [PMID: 36889177 PMCID: PMC10015234 DOI: 10.1016/j.ultsonch.2023.106353] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/21/2023] [Accepted: 03/01/2023] [Indexed: 06/18/2023]
Abstract
Centella asiatica possess various health-promoting activities owing to its bioactive compounds such as triterpenes, flavonoids, and vitamins. Ultrasound treatment during the post-harvest process is a good strategy for eliciting secondary metabolite in plants. The present study investigated the effect of ultrasound treatment for different time durations on the bioactive compounds and biological activities of C. asiatica leaves. The leaves were treated with ultrasound for 5, 10, and 20 min. Ultrasound elicitation (especially for 10 min) markedly elevated the accumulation of stress markers, leading to enhanced phenolic-triggering enzyme activities. The accumulation of secondary metabolites and antioxidant activities were also significantly improved compared with that in untreated leaves. In addition, ultrasound-treated C. asiatica leaves protected myoblasts against H2O2-induced oxidative stress by regulating reactive oxygen species production, glutathione depletion, and lipid peroxidation. These findings indicate that elicitation using ultrasound can be a simple method for increasing functional compound production and enhancing biological activities in C. asiatica leaves.
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Affiliation(s)
- Eunjeong Seong
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea
| | - Huijin Heo
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea
| | - Heon Sang Jeong
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea
| | - Hana Lee
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea.
| | - Junsoo Lee
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea.
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3
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Estrada-Sierra NA, Rincon-Enriquez G, Urías-Silvas JE, Bravo SD, Villanueva-Rodríguez SJ. Impact of ripening, harvest season, and the nature of solvents on antioxidant capacity, flavonoid and p-synephrine concentrations in Citrus aurantium extracts from residue. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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4
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Alibas I, Yilmaz A. Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY 2021; 147:8301-8321. [PMID: 34840521 PMCID: PMC8605938 DOI: 10.1007/s10973-021-11108-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 10/11/2021] [Indexed: 06/13/2023]
Abstract
We dried the orange slices massed 100 ± 0.10 g from the initial moisture content of 6.97 ± 0.02 kg water kgDM -1 to the final moisture ones of 0.12 ± 0.01 kg water kgDM -1 using two different drying methods defined as convective drying at 50, 75, 100, and 125 °C along with microwave drying at eight output power between 90 and 1000 W. In the study, we measured the drying methods' energy consumption and observed that the microwave drying method's energy consumption was very low at high and low powers. Also, we modeled the results using twenty-one different thin-layer drying equations and obtained results closest to experimental data with the modified Henderson and Pabis equation for all powers in microwave drying and all temperatures in convective drying. We calculated both effective moisture diffusivities and activation energy using the drying data. Some thermal properties such as specific heat, thermal conductivity, thermal diffusivity, and thermal effusivity were calculated and recorded to be decreasing in all thermal properties with drying. Also, we measured the color parameters known as L, a, b, C, α°, and ΔE, browning index (BI), whitening index (WI), and vitamin C (ascorbic acid) in the study. We concluded that the most suitable drying method is microwave drying at medium powers of 350 and 500 W by considering both drying and quality parameters.
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Affiliation(s)
- Ilknur Alibas
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
| | - Aslihan Yilmaz
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
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5
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Chen X, Li H, Zhang B, Deng Z. The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations. Crit Rev Food Sci Nutr 2021; 62:5658-5677. [PMID: 33612011 DOI: 10.1080/10408398.2021.1888693] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
The frequent intake of whole foods and dietary food variety is recommended due to their health benefits, such as prevention of multiple chronic diseases, including cancer, Alzheimer's disease, cardiovascular diseases, and type 2 diabetes mellitus. Often, consuming whole fruits or vegetables showed the enhanced effects than consuming the individual dietary supplement from natural products, which is widely explained by the interactive effects of co-existing phytochemicals in whole foods. Although research relevant to interactive effects among the bioactive compounds mounted up, the mechanism of interaction is still not clear. Especially, biological influence factors such as bioavailability are often neglected. The present review summarizes the progress on the synergistic and antagonistic effects of dietary phytochemicals, the evaluating models for antioxidant interactions, and the possible interaction mechanisms both in vitro and in vivo, and with an emphasis on biological-related molecular mechanisms of phytochemicals. The research on the interaction mechanism is of value for guiding how to take advantage of synergistic effects and avoid antagonistic effects in daily diets or phytochemical-based treatments for preventing chronic diseases.
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Affiliation(s)
- Xuan Chen
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang.,Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, China
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6
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Comparative study of different methodologies for the determination the antioxidant activity of Venezuelan propolis. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105244] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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7
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Ilyasov I, Beloborodov V, Antonov D, Dubrovskaya A, Terekhov R, Zhevlakova A, Saydasheva A, Evteev V, Selivanova I. Flavonoids with Glutathione Antioxidant Synergy: Influence of Free Radicals Inflow. Antioxidants (Basel) 2020; 9:antiox9080695. [PMID: 32756351 PMCID: PMC7465956 DOI: 10.3390/antiox9080695] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 07/24/2020] [Accepted: 07/28/2020] [Indexed: 12/17/2022] Open
Abstract
This report explores the antioxidant interaction of combinations of flavonoid–glutathione with different ratios. Two different 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid radical (ABTS•+)-based approaches were applied for the elucidation of the antioxidant capacity of the combinations. Despite using the same radical, the two approaches employ different free radical inflow systems: An instant, great excess of radicals in the end-point decolorization assay, and a steady inflow of radicals in the lag-time assay. As expected, the flavonoid–glutathione pairs showed contrasting results in these two approaches. All the examined combinations showed additive or light subadditive antioxidant capacity effects in the decolorization assay. This effect showed slight dilution dependence and did not change when the initial ABTS•+ concentration was two times as high or low. However, in the lag-time assay, different types of interaction were detected, from subadditivity to considerable synergy. Taxifolin–glutathione combinations demonstrated the greatest synergy, at up to 112%; quercetin and rutin, in combination with glutathione, revealed moderate synergy in the 30–70% range; while morin–glutathione appeared to be additive or subadditive. In general, this study demonstrated that, on the one hand, the effect of flavonoid–glutathione combinations depends both on the flavonoid structure and molar ratio; on the other hand, the manifestation of the synergy of the combination strongly depends on the mode of inflow of the free radicals.
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Affiliation(s)
- Igor Ilyasov
- Department of Chemistry, Sechenov First Moscow State Medical University, Trubetskaya Str. 8/2, 119991 Moscow, Russia; (V.B.); (D.A.); (A.D.); (R.T.); (A.Z.); (A.S.); (I.S.)
- Correspondence: ; Tel.: +7-985-764-0744
| | - Vladimir Beloborodov
- Department of Chemistry, Sechenov First Moscow State Medical University, Trubetskaya Str. 8/2, 119991 Moscow, Russia; (V.B.); (D.A.); (A.D.); (R.T.); (A.Z.); (A.S.); (I.S.)
| | - Daniil Antonov
- Department of Chemistry, Sechenov First Moscow State Medical University, Trubetskaya Str. 8/2, 119991 Moscow, Russia; (V.B.); (D.A.); (A.D.); (R.T.); (A.Z.); (A.S.); (I.S.)
| | - Anna Dubrovskaya
- Department of Chemistry, Sechenov First Moscow State Medical University, Trubetskaya Str. 8/2, 119991 Moscow, Russia; (V.B.); (D.A.); (A.D.); (R.T.); (A.Z.); (A.S.); (I.S.)
| | - Roman Terekhov
- Department of Chemistry, Sechenov First Moscow State Medical University, Trubetskaya Str. 8/2, 119991 Moscow, Russia; (V.B.); (D.A.); (A.D.); (R.T.); (A.Z.); (A.S.); (I.S.)
| | - Anastasiya Zhevlakova
- Department of Chemistry, Sechenov First Moscow State Medical University, Trubetskaya Str. 8/2, 119991 Moscow, Russia; (V.B.); (D.A.); (A.D.); (R.T.); (A.Z.); (A.S.); (I.S.)
| | - Asiya Saydasheva
- Department of Chemistry, Sechenov First Moscow State Medical University, Trubetskaya Str. 8/2, 119991 Moscow, Russia; (V.B.); (D.A.); (A.D.); (R.T.); (A.Z.); (A.S.); (I.S.)
| | - Vladimir Evteev
- Federal State Budgetary Institution “Scientific Centre for Expert Evaluation of Medicinal Products” of the Ministry of Health of the Russian Federation, Petrovsky blvd. 8/2, 127051 Moscow, Russia;
| | - Irina Selivanova
- Department of Chemistry, Sechenov First Moscow State Medical University, Trubetskaya Str. 8/2, 119991 Moscow, Russia; (V.B.); (D.A.); (A.D.); (R.T.); (A.Z.); (A.S.); (I.S.)
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8
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Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2019.11.116] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Wong FC, Xiao J, Ong MGL, Pang MJ, Wong SJ, Teh LK, Chai TT. Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments. Food Chem 2018; 271:614-622. [PMID: 30236723 DOI: 10.1016/j.foodchem.2018.07.206] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 07/23/2018] [Accepted: 07/27/2018] [Indexed: 02/08/2023]
Abstract
This study was conducted to identify and characterize antioxidant peptides from the alcalase hydrolysate of the blue-spotted stingray. Purification steps guided by ABTS cation radical (ABTS+) scavenging assay and de novo peptide sequencing produced two peptides, WAFAPA (661.3224 Da) and MYPGLA (650.3098 Da). WAFAPA (EC50 = 12.6 µM) had stronger antioxidant activity than glutathione (EC50 = 13.7 µM) and MYPGLA (EC50 = 19.8 µM). Synergism between WAFAPA and MYPGLA was detected. WAFAPA and MYPGLA surpassed carnosine in their ability to suppress H2O2-induced lipid oxidation. The peptides protected plasmid DNA and proteins from Fenton's reagent-induced oxidative damage. Thermal (25-100 °C) and pH 3-11 treatments did not alter antioxidant activity of the peptides. MYPGLA maintained its antioxidant activity after simulated gastrointestinal digestion, whereas WAFAPA showed a partial loss. The two peptides may have potential applications as functional food ingredients or nutraceuticals, whether used singly or in combination.
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Affiliation(s)
- Fai-Chu Wong
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, SKL of Quality Research in Chinese Medicine, University of Macau, Avenida da Universidade, Taipa, Macau
| | - Michelle G-Ling Ong
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Mei-Jing Pang
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Shao-Jun Wong
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Lai-Kuan Teh
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Tsun-Thai Chai
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia.
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10
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Synthesis and antiradical activity of novel copper(II) complexes of long chain reduced Schiff base ligands. MONATSHEFTE FUR CHEMIE 2018. [DOI: 10.1007/s00706-017-2137-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Phan MAT, Paterson J, Bucknall M, Arcot J. Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability. Crit Rev Food Sci Nutr 2017; 58:1310-1329. [DOI: 10.1080/10408398.2016.1254595] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Minh Anh Thu Phan
- Food Science and Technology, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
| | - Janet Paterson
- Food Science and Technology, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
| | - Martin Bucknall
- Mark Wainwright Analytical Centre, UNSW Australia, Sydney, Australia
| | - Jayashree Arcot
- Food Science and Technology, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
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12
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Maatouk M, Elgueder D, Mustapha N, Chaaban H, Bzéouich IM, Loannou I, Kilani S, Ghoul M, Ghedira K, Chekir-Ghedira L. Effect of heated naringenin on immunomodulatory properties and cellular antioxidant activity. Cell Stress Chaperones 2016; 21:1101-1109. [PMID: 27623863 PMCID: PMC5083678 DOI: 10.1007/s12192-016-0734-0] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Revised: 08/15/2016] [Accepted: 08/31/2016] [Indexed: 12/13/2022] Open
Abstract
Naringenin is one of the most popular flavonoids derived from citrus. It has been reported to be an effective anti-inflammatory compound. Citrus fruit may be used raw, cooked, stewed, or boiled. The present study was conducted to investigate the effect of thermal processes on naringenin in its immunomodulatory and cellular antioxidant activities. The effects of flavonoids on B and T cell proliferation were assessed on splenocytes stimulated or not with mitogens. However, their effects on cytotoxic T lymphocyte (CTL) and natural killer (NK) activities were assessed in splenocytes co-incubated with target cells. The amount of nitric oxide production and the lysosomal enzyme activity were evaluated in vitro on mouse peritoneal macrophages. Cellular antioxidant activity in splenocytes and macrophages was determined by measuring the fluorescence of the dichlorofluorescin (DCF). Our findings revealed that naringenin induces B cell proliferation and enhances NK activity. The highest concentration of native naringenin exhibits a significant proliferation of T cells, induces CTL activity, and inhibits cellular oxidation in macrophages. Conversely, it was observed that when heat-processed, naringenin improves the cellular antioxidant activity in splenocytes, increases the cytotoxic activity of NK cells, and suppresses the cytotoxicity of T cells. However, heat treatment maintains the anti-inflammatory potency of naringenin.
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MESH Headings
- Animals
- Antioxidants/pharmacology
- Cell Proliferation/drug effects
- Flavanones/pharmacology
- Humans
- K562 Cells
- Killer Cells, Natural/cytology
- Killer Cells, Natural/drug effects
- Killer Cells, Natural/immunology
- Lipopolysaccharides/toxicity
- Lysosomes/drug effects
- Lysosomes/enzymology
- Macrophages, Peritoneal/cytology
- Macrophages, Peritoneal/drug effects
- Macrophages, Peritoneal/metabolism
- Male
- Mice
- Mice, Inbred BALB C
- Nitric Oxide/metabolism
- Spleen/cytology
- Spleen/immunology
- T-Lymphocytes, Cytotoxic/cytology
- T-Lymphocytes, Cytotoxic/drug effects
- T-Lymphocytes, Cytotoxic/immunology
- Temperature
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Affiliation(s)
- Mouna Maatouk
- Unité des Substances Naturells Bioactives et Biotechnologie, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
| | - Dorra Elgueder
- Unité des Substances Naturells Bioactives et Biotechnologie, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
| | - Nadia Mustapha
- Unité des Substances Naturells Bioactives et Biotechnologie, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
| | - Hind Chaaban
- Laboratoire d'ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine, Vandoeuvre-lès-Nancy, France
| | - Imen Mokdad Bzéouich
- Unité des Substances Naturells Bioactives et Biotechnologie, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
| | - Irina Loannou
- Laboratoire d'ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine, Vandoeuvre-lès-Nancy, France
| | - Soumaya Kilani
- Unité des Substances Naturells Bioactives et Biotechnologie, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
| | - Mohamed Ghoul
- Laboratoire d'ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine, Vandoeuvre-lès-Nancy, France
| | - Kamel Ghedira
- Unité des Substances Naturells Bioactives et Biotechnologie, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia
| | - Leila Chekir-Ghedira
- Unité des Substances Naturells Bioactives et Biotechnologie, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia.
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, Monastir, 5000, Tunisia.
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13
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Locatelli DA, Nazareno MA, Fusari CM, Camargo AB. Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition. Food Chem 2016; 220:219-224. [PMID: 27855892 DOI: 10.1016/j.foodchem.2016.10.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 08/31/2016] [Accepted: 10/03/2016] [Indexed: 01/25/2023]
Abstract
The antioxidant properties and the main beneficial organosulphur compounds of home-cooked garlic samples were studied in order to establish relationships between them. Antioxidant activity was tested by free radical scavenging against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis-(3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt (ABTS+), Fe(III) reducing ability (FRAP) and linoleic acid co-oxidation initiated by soybean lipoxygenase in a micelle system. DPPH, ABTS and FRAP assays showed the highest activity for raw garlic samples, while β-carotene bleaching assay yielded the highest activity for stir-fried garlic. Pure organosulphur compounds tested by DPPH, FRAP and β-carotene bleaching assays showed that allicin had an antiradical action mechanism, as well as iron reducing capacity; while antioxidant activity was the main mechanism for ajoenes and 2-VD. To our knowledge, this study is the first demonstration that home-cooked garlic retains its antioxidant activity, and, at the same time, elucidates the mechanisms involved in this activity.
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Affiliation(s)
- D A Locatelli
- Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505, Chacras de Coria, Mendoza, Argentina
| | - M A Nazareno
- Laboratorio de Antioxidantes y Procesos Oxidativos (CIDSE-CONICET-UNSE), Santiago del Estero, Argentina
| | - C M Fusari
- Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505, Chacras de Coria, Mendoza, Argentina
| | - A B Camargo
- Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505, Chacras de Coria, Mendoza, Argentina; Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina.
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14
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Panya A, Temthawee W, Phonsatta N, Charoensuk D, Deetae P, Visessanguan W, Decker EA. Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7546-7555. [PMID: 26273904 DOI: 10.1021/acs.jafc.5b02493] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Development of an antioxidant assay explaining antioxidant behaviors in complex food systems has been a challenging topic for food scientists. This research aimed to investigate antioxidant capacities and interactions of selected synthetic antioxidants and commercial natural antioxidant extracts using the CAT assay and a newly developed ApoCAT assay, which used water- and lipid-soluble azo radical initiators, respectively. Results suggested that the higher the hydrophobicity of an antioxidant, the higher the antioxidant capacity of an antioxidant observed in the ApoCAT assay. The relationship between the two different assays was explained by the ratio between the ApoCAT and the CAT values. Interestingly, all lipophilic derivatives of the antioxidants exhibited higher ApoCAT/CAT ratios than their hydrophilic derivatives. In the case of the commercial food-grade antioxidants, green tea extract and mixed tocopherols showed a higher antioxidant capacity in the ApoCAT assay than in the CAT assay, while grape seed and rosemary extracts did not show significantly different changes in behaviors in both assays. The study on antioxidant interactions revealed that additive, synergistic, and antagonistic effects between hydrophilic antioxidants and natural extracts, and mixed tocopherols could be observed in both the CAT and the ApoCAT assays, depending on the combined ratios. In most cases, at a particular ratio, the synergistic effect reached the maximum level before suddenly dropping to additive and antagonistic effects in both assays.
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Affiliation(s)
- Atikorn Panya
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phaholyothin Road, Klong Luang, Pathumthani 12120, Thailand
| | - Waranya Temthawee
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phaholyothin Road, Klong Luang, Pathumthani 12120, Thailand
- Food Technology Program, Mahidol University, Kanchanaburi Campus , Saiyok, Kanchanaburi 71150, Thailand
| | - Natthaporn Phonsatta
- Department of Biotechnology, Faculty of Science, Mahidol University , Bangkok 10400, Thailand
| | - Danai Charoensuk
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phaholyothin Road, Klong Luang, Pathumthani 12120, Thailand
| | - Pawinee Deetae
- Food Technology Program, Mahidol University, Kanchanaburi Campus , Saiyok, Kanchanaburi 71150, Thailand
| | - Wonnop Visessanguan
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phaholyothin Road, Klong Luang, Pathumthani 12120, Thailand
| | - Eric A Decker
- Department of Food Science, University of Massachusetts , Chenoweth Laboratory, 100 Holdsworth Way, Amherst, Massachusetts 01003, United States
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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Wang S, Zhu F. Dietary antioxidant synergy in chemical and biological systems. Crit Rev Food Sci Nutr 2015; 57:2343-2357. [DOI: 10.1080/10408398.2015.1046546] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College, Niagara-on-the-Lake, Ontario, Canada
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
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Jabbari M, Moallem HR. Effect of solute–solvent interactions on DPPH radical scavenging efficiency of some flavonoid antioxidants in various binary water–methanol mixtures. CAN J CHEM 2015. [DOI: 10.1139/cjc-2014-0455] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Scavenging ability of three kinds of natural flavonoid antioxidants including chrysin, naringenin, and quercetin against the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical was evaluated by the UV-vis spectrophotometric technique in different aqueous mixtures of methanol (50%–90% v/v) at physiological pH. The studied flavonoids showed their activity to be comparable with ascorbic acid (vitamin C), which is used as a standard reference material in most testing methods. Our findings indicated that an increase in the organic solvent percentage (v/v) has different effects on the radical scavenging efficiency of flavonoids presumably due to solute–solvent interactions. These variations were analyzed in light of various simple and multiple regression equations using the normalized polarity parameter ([Formula: see text]) and Kamlet, Abboud, and Taft solvatochromic parameters. Moreover, The IC50 values of the samples were then obtained by the Yasuda–Shedlovsky extrapolation procedure in pure water.
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Affiliation(s)
- Morteza Jabbari
- School of Chemistry, Damghan University, 36716-41167 Damghan, Iran
- School of Chemistry, Damghan University, 36716-41167 Damghan, Iran
| | - Hamid Reza Moallem
- School of Chemistry, Damghan University, 36716-41167 Damghan, Iran
- School of Chemistry, Damghan University, 36716-41167 Damghan, Iran
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Gironés-Vilaplana A, Valentão P, Andrade PB, Ferreres F, Moreno DA, García-Viguera C. Beverages of lemon juice and exotic noni and papaya with potential for anticholinergic effects. Food Chem 2014; 170:16-21. [PMID: 25306312 DOI: 10.1016/j.foodchem.2014.08.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 06/11/2014] [Accepted: 08/07/2014] [Indexed: 12/13/2022]
Abstract
Lemon (Citrus limon (L.) Burm. f.) juice beverages enriched either with noni (Morinda citrifolia L.) (LN) or papaya (Carica papaya L.) (LP), were characterized by HPLC-DAD-ESI/MS(n), the antioxidant capacity was evaluated by (DPPH·), superoxide (O2(·-)), hydroxyl radicals (·OH) and hypochlorous acid (HOCl) assays, and their potential as acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) inhibitors was also assessed. The fruits are rich in a wide range of bioactive phenolics. Regarding DPPH·, ·OH and HOCl assays, the LP displayed strong activity, and LN was the most active against O2(·-). Concerning cholinesterases, LP was the most active, mainly due to lemon juice contribution. The effect on the cholinesterases was not as strong as in previous reports on purified extracts, but the bioactive-rich beverages offer the possibility of dietary coadjutants for daily consumption of health-promoting substances by adults with aging-related cognitive or physical disorders.
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Affiliation(s)
- Amadeo Gironés-Vilaplana
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain
| | - Patrícia Valentão
- REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, no 228, 4050-313 Porto, Portugal
| | - Paula B Andrade
- REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, no 228, 4050-313 Porto, Portugal
| | - Federico Ferreres
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain
| | - Diego A Moreno
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain.
| | - Cristina García-Viguera
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain
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Assay of Citrus Flavonoids, Troxerutin, and Ascorbic Acid in Food Supplements and Pharmaceuticals by Capillary Zone Electrophoresis. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9573-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Panya A, Kittipongpittaya K, Laguerre M, Bayrasy C, Lecomte J, Villeneuve P, McClements DJ, Decker EA. Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10320-30. [PMID: 22988974 DOI: 10.1021/jf302673j] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Many antioxidants can interact to produce synergistic interactions that can more effectively inhibit lipid oxidation in foods. Esterification of rosmarinic acid produces a variety of compounds with different antioxidant activity due to differences in polarity and thus differences in partitioning in oil, water, and interfacial regions of oil-in-water emulsions (O/W). Therefore, rosmarinic acid and rosmarinate esters provide an interesting tool to study the ability of antioxidant to interact in O/W emulsions. In O/W emulsions, rosmarinic acid (R0) exhibited the strongest synergistic interaction with α-tocopherol while butyl (R4) and dodecyl (R12) rosmarinate esters exhibited small synergistic interaction and eicosyl rosmarinate esters (R20) exhibited slightly antagonistic interaction. Fluorescence quenching and electron paramagnetic resonance (EPR) studies showed that water-soluble rosmarinic acid (R0) exhibited more interactions with α-tocopherol than any of the tested esters (R4, R12, R20). This was also confirmed in O/W emulsions where R0 altered the formation of α-tocopherol quinone and α-tocopherol increased the formation of caffeic acid from R0. This formation of caffeic acid was proposed to be responsible for the synergistic activity of R0 and α-tocopherol since the formation of an additional antioxidant could further increase the oxidative stability of the emulsion.
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Affiliation(s)
- Atikorn Panya
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
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Li M, Xu Y, Yang W, Li J, Xu X, Zhang X, Chen F, Li D. In vitro synergistic anti-oxidant activities of solvent-extracted fractions from Astragalus membranaceus and Glycyrrhiza uralensis. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.02.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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